Coconut Puffs

Coconut Puffs

5 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    25 m
americanpie
Recipe by  americanpie

“I don't know how to categorize this recipe. My family usually enjoy them for breakfast or tea. These puffs can be dipped in honey or maple syrup if you like them sweeter.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a medium bowl, mix all-purpose flour, self-rising flour, cinnamon, cardamom and sugar. Stir in coconut milk until lumps disappear.
  2. Heat oil in deep-fryer or wok to 375 degrees F (190 degrees C). Drop batter by tablespoons into hot oil. Fry until golden brown. Remove with a slotted spoon and drain on paper towels.

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Reviews (5)

Rate This Recipe
MBERRYBLUE
27

MBERRYBLUE

Easy and quick to make with a nice texture, light and fluffy with a crispy coating. Make sure to keep the balls small so that you can cook it all the way through without getting the outside too burned. I would suggest about one inch balls at medium heat for about 15-30 seconds each side until just lightly golden. I didn't have coconut milk and used fat free evaporated milk which may have taken away from some of the flavor. The cardamom and cinnamon complemented well though. I added some raisins to a few of the puffs which worked fine too. I didn't have self rising flour and substituted regular flour with some baking powder (about 1-1 1/2 tsp) which seemed to work fine. I also lightened it up with splenda instead of sugar. It would probably go well coated in powdered sugar or maple syrup or honey as well. Over all easy to make and good for a quick treat, dessert, or breakfast for guests or family.

Hanna
15

Hanna

they were quick and easy to make, but the frying took some time. It was really difficult to drop balls into the oil without them separating... so I suggest dropping in SMALL balls. They expand a little anyway. Also didn't have self-rising flour, so just used regular flour + 1 tsp baking powder. They taste good with honey or powdered sugar. oh, and i like them soft inside (tried both cooked all the way and not so cooked), so I ended up not cooking most of them all the way.

BAHAMALLAMA20
11

BAHAMALLAMA20

Pretty good. I didn't have any cardamom so I added a shake or two of ginger. They came out like a very rich, slightly bland funnel cake. Make sure you cook them all the way...they should not be soft. Might try again to find another spice to go with it.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 552 cal
  • 28%
  • Fat
  • 40.5 g
  • 62%
  • Carbs
  • 44.8 g
  • 14%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Coconut Shrimp I

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